Roasted Duck with Apple Puree and Braised Red Cabbage
Roasted duck with apple puree and braised red cabbage is a true Hungarian classic, often gracing festive tables. The rich, juicy texture of the duck meat harmonizes perfectly with the sweet and tangy apple puree and the caramelized cabbage. Traditionally, the roast duck is cooked slowly to ensure crispy skin and tender meat. The freshness of the apple puree and the slight acidity of the cabbage create a perfect contrast, making this dish not only hearty but also incredibly flavorful. If you are craving a special yet classic dish, this recipe is an ideal choice!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 320°F (160°C). Season the duck legs with salt, pepper, marjoram, and minced garlic, rubbing the spices into the skin.
2
Place the duck legs skin-side down in a dry, cold skillet. Slowly heat over medium heat and render the fat for 8-10 minutes until the skin is golden brown and crispy.
3
Flip the duck legs and cook for another 5 minutes. Transfer them to a baking dish and roast in the preheated oven for 90 minutes, basting occasionally with their own rendered fat.
4
While the duck is roasting, prepare the apple puree: peel and dice the apples. In a saucepan, melt the butter over low heat and sauté the diced apples.
5
Add 1 tablespoon of honey and a pinch of salt. Cook for 10 minutes, or until the apples are tender. Use an immersion blender to puree until smooth and creamy.
6
Thinly slice the red cabbage. In a saucepan, melt 1 tablespoon of sugar over medium heat until it caramelizes. Add the sliced red cabbage and vinegar.
7
Pour in 100 ml of water, cover, and braise for 20-25 minutes, or until the cabbage is tender, stirring occasionally.
8
Remove the roasted duck legs from the oven and let them rest for 5 minutes before serving with the apple puree and braised red cabbage.
